As the evening fell on a bustling West Village, guests of the 3rd Thai Me Up Dinner gathered for what was to be an evening of delicious food, drinks and great conversation. Guest Chef Paul Singhapong made his rounds throughout the evening and his presence was made know through his partnership in the kitchen with Chef Braden Wages. Course by course, diners were transported to coastal Thailand where seafood reigns and native flavors flourish into a symphony of tasty morsels of goodness.

We were seated before sunset and the amuse bouche of PEI Conway Royal Oyster topped with Nuoc Mam Mignonette was presented. The Thai chili spiced the oyster was just right as the crisp topping melted into the bite. Nuoc Mam (fish sauce) was the perfect complement to a sweet oyster.

Next came the Pla Kung (Sweet Prawn, Mint, and Lemongrass Ceviche). A fresh bit of shellfish and a crispy prawn head paired with delicate watermelon bites, mint and lemongrass blended into a dish worthy of a Phuket view. The first course took me to a Thai cove and the flavors had me wanting more.

Hoy Phing (banana wrapped grilled bay scallops with red curry and coconut) was sweet and salty bite I was not expecting. Scooped up into a crispy shell, the scallop lent itself well with the curry flavors and the banana leaf flavor was present in each new taste.

Tom Yum Hua Pla (Hot and sour soup made with fish head) made its way to the communal table. Diners took a look around before picking the meaty flesh off of the fish. One diner raved about the eyeball, the other made comments that the cheek was delicate. I consider myself an adventurous and ‘willing to try anything once’ diner but this dish proved overwhelming albeit delicious.

Next, a Grilled Reed Snapper with crispy corn patty and green curry sauce. My favorite plate of the evening combined starchy textures from the corn patty with amazingly tender snapper and a wonderfully sweet and salty green curry. It encompassed everything you’d want from a thai seafood dish.

Lastly, we enjoyed Koi Tod (fried coconut, tempura banana and coconut gelato). Imagine if you will, delicious friend banana melting into a creamy as all get out ball of gelato and bite of crispy coconut. Pure ecstasy when paired with Weasel Coffee out of Vietnam.

Congrats to the team from Malai (Yasmin and Chef Braden Wages and Chef Paul Singhapong). The fearless integrity of a team who paces forward with the best quality ingredients, rich intelligence of culture and a passion for service is none surpassed in my eyes. Malai Kitchen welcomes patrons and embraces with food and environment.